Veggie Pearl Couscous with Chive Vinaigrette
Base:
-
2 cups cooked pearl couscous
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Kale (any variety you like)
Vegetables:
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2 small sweet potatoes, chopped into 1-2” cubes
-
1 red onion, sliced into large pieces
-
1 cup broccoli, cut into bite-sized pieces
-
2 tbsp olive oil
-
1 tsp smoked paprika
-
1 tsp garlic powder
-
1 tsp kosher salt
-
½ black pepper
Crispy chickpeas:
-
1 15-oz can chickpeas, drained and rinsed
-
1 tbsp olive oil
-
1 tsp kosher salt
-
½ tsp garlic powder
-
½ tsp onion powder
-
¼ tsp cayenne powder
Dressing:
-
¾ cup olive oil
-
1 clove garlic
-
⅓ cup fresh chives
-
1 tbsp dijon mustard
-
2 tbsp red wine vinegar
-
½ tsp salt
-
Pinch of black pepper
Additional optional toppings:
-
Avocado
-
Cubed cheese (such as cheddar or manchego)
-
Chopped roasted nuts
-
Preheat oven to 425°F
-
Toss the sweet potatoes, broccoli, and onion with the olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on a large parchment lined baking sheet and roast for 25 minutes until tender.
-
Toss the chickpeas with the olive oil, salt, garlic powder, onion powder, and cayenne powder. Spread evenly on a small parchment paper lined baking sheet and roast alongside the vegetables for 25 minutes.
-
If you haven’t already cooked your couscous, do so now according to package instructions.
-
While the veggies and chickpeas are roasting, chop the kale and massage it using your hands with a drizzle of olive oil and pinch of salt.
-
Add all of the dressing ingredients to a high-powered blender or food processor and blend until smooth.
-
To assemble: evenly distribute the various bowl ingredients into two bowls and top generously with the chive dressing and preferred additional toppings.
Veggie Pearl Couscous with Chive Vinaigrette
Base:
-
2 cups cooked pearl couscous
-
Kale (any variety you like)
Vegetables:
-
2 small sweet potatoes, chopped into 1-2” cubes
-
1 red onion, sliced into large pieces
-
1 cup broccoli, cut into bite-sized pieces
-
2 tbsp olive oil
-
1 tsp smoked paprika
-
1 tsp garlic powder
-
1 tsp kosher salt
-
½ black pepper
Crispy chickpeas:
-
1 15-oz can chickpeas, drained and rinsed
-
1 tbsp olive oil
-
1 tsp kosher salt
-
½ tsp garlic powder
-
½ tsp onion powder
-
¼ tsp cayenne powder
Dressing:
-
¾ cup olive oil
-
1 clove garlic
-
⅓ cup fresh chives
-
1 tbsp dijon mustard
-
2 tbsp red wine vinegar
-
½ tsp salt
-
Pinch of black pepper
Additional optional toppings:
-
Avocado
-
Cubed cheese (such as cheddar or manchego)
-
Chopped roasted nuts
-
Preheat oven to 425°F
-
Toss the sweet potatoes, broccoli, and onion with the olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on a large parchment lined baking sheet and roast for 25 minutes until tender.
-
Toss the chickpeas with the olive oil, salt, garlic powder, onion powder, and cayenne powder. Spread evenly on a small parchment paper lined baking sheet and roast alongside the vegetables for 25 minutes.
-
If you haven’t already cooked your couscous, do so now according to package instructions.
-
While the veggies and chickpeas are roasting, chop the kale and massage it using your hands with a drizzle of olive oil and pinch of salt.
-
Add all of the dressing ingredients to a high-powered blender or food processor and blend until smooth.
-
To assemble: evenly distribute the various bowl ingredients into two bowls and top generously with the chive dressing and preferred additional toppings.